Food & Cooking Recipes Dessert & Treats Recipes Caramel Sauce for Caramel Pecan Brownies 3.0 (3) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Charles Schiller Yield: 2 cups We like this sauce over cooled Caramel Pecan Brownies, but it also makes a rich topping for ice cream. Ingredients 1 cup sugar ¼ cup water ½ cup heavy cream 1 small vanilla bean, split in half lengthwise 1 teaspoon freshly squeezed lemon juice 1 tablespoon unsalted butter Directions Stir together the sugar and the water in a 2-quart saucepan over medium heat. Without stirring again, cook until the mixture is dark amber in color, swirling pan carefully and occasionally while cooking, about 20 minutes. Reduce the heat to low. Slowly and carefully add the cream, stirring with a wooden spoon when the bubbling dies down. Scrape the vanilla seeds into pan; add the pod. Add the lemon juice and butter. Stir to combine. Remove pod. Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using. Rate it Print